Chicken Basquaise: A Fiery French Chicken Stew with Soul

Zesty, colorful, and bursting with Southwestern French flair—Chicken Basquaise is the kind of dish that makes you feel like you’re vacationing in the Basque countryside without leaving your kitchen. It’s a hearty stew loaded with bell peppers, tomatoes, and smoky paprika, simmered low and slow until your chicken is practically falling apart in a pool of peppery perfection.

Why This Recipe Works

• Balanced Sweetness and Heat: The combination of sweet bell peppers and smoky paprika brings harmony to every bite without overwhelming the palate.
• One-Pot Wonder: Everything simmers in a single pot, allowing the flavors to mingle beautifully while saving you from a mountain of dishes.
• Builds Depth of Flavor: Browning the chicken first locks in juices, and slow-simmering it with wine and aromatics turns simple ingredients into something complex and luxurious.
• Flexible Ingredients: Works with whatever chicken cuts you have—thighs, drumsticks, or even boneless breasts—and still delivers big flavor.
• French Comfort Food Meets Weeknight Simplicity: Elegant enough for guests but easy enough for a Wednesday night dinner.

Ingredients

• 2 ½ lbs bone-in, skin-on chicken thighs (or mixed pieces)
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 ½ cups crushed tomatoes
• ½ cup dry white wine
• ½ cup chicken broth
• 2 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• ½ tsp black pepper
• 2 sprigs fresh thyme (or ½ tsp dried thyme)
• 1 bay leaf
• 2 tbsp chopped parsley (for garnish)

Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Tongs
• Sharp knife and cutting board
• Measuring cups and spoons

Instructions

Step 1: Brown the Chicken for Deep Flavor

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Pat your chicken dry—this helps it brown beautifully. Season both sides with salt and pepper, then sear the chicken skin-side down for 6 to 8 minutes until golden brown. Flip and cook another 5 minutes. Remove to a plate. Tip: Don’t overcrowd the pan—browning in batches gives you better caramelization and prevents steaming.

Step 2: Sauté the Aromatics

In the same pot, reduce heat to medium and add sliced onion, red and yellow bell peppers, and a pinch of salt. Stir frequently for about 7 minutes until softened and fragrant. Add minced garlic and cook 1 minute more. The aroma should be rich and slightly sweet. Tip: Scrape up the brown bits left by the chicken—those are pure flavor gold.

Step 3: Build the Sauce

Pour in ½ cup of dry white wine to deglaze the pot. Let it bubble for 2 minutes, scraping the bottom to loosen all that goodness. Add 1 ½ cups crushed tomatoes, ½ cup chicken broth, smoked paprika, cayenne pepper, thyme, and bay leaf. Stir to combine. Bring the mixture to a gentle simmer. Tip: Taste your sauce now—adjust salt or spice levels before the chicken goes back in.

Step 4: Simmer to Perfection

Nestle the browned chicken pieces back into the pot, skin-side up. Cover and reduce the heat to low. Let it simmer gently for 40 minutes, or until the chicken is tender and the sauce thickens slightly. You should see the oil separating on top—that’s a sign the flavors have fully developed.

Step 5: Uncover and Reduce

Remove the lid and simmer uncovered for another 10 to 15 minutes to thicken the sauce. The liquid should coat the back of a spoon, and the chicken should be nearly falling off the bone. If it gets too thick, splash in a bit more chicken broth. Taste and adjust seasoning before serving.

Step 6: Finish and Serve

Discard the bay leaf and thyme sprigs. Sprinkle chopped parsley over the top for a burst of color and freshness. Serve hot with rice, mashed potatoes, or a crusty baguette to soak up every drop of that peppery sauce.

Tips and Tricks

Chicken Basquaise is the kind of recipe that rewards patience and precision, but here’s how to make it foolproof (and even more delicious):

1. Control Your Heat: The beauty of this dish lies in slow cooking. Keep the simmer gentle—boiling will toughen the chicken and dull the sauce’s vibrant flavor.
2. Smoked Paprika is Key: Don’t skip or substitute it. The earthy, smoky undertone gives Chicken Basquaise its signature depth. If you can find piment d’Espelette (the authentic Basque chili powder), use it instead for a more traditional twist.
3. Wine Selection Matters: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid anything sweet; you want acidity to balance the peppers and tomatoes.
4. Make it Ahead: This dish actually tastes better the next day, after the flavors have married overnight. Reheat gently on the stove.
5. Get Creative with Sides: Rice, polenta, or even buttered egg noodles work beautifully to soak up the sauce.
6. Adjust Spice to Your Preference: For a mild version, omit cayenne. For a fiery kick, add an extra pinch or even a few slices of fresh chili.
7. Storage Tip: Keeps well in the fridge for up to 3 days or freeze portions for up to 2 months. Always cool completely before storing.

Recipe Variations

1. Vegetarian Basquaise: Replace chicken with chunks of zucchini, eggplant, and chickpeas. Use vegetable broth instead of chicken broth for a hearty, plant-based version.
2. Seafood Basquaise: Swap chicken for shrimp or cod fillets. Reduce simmering time to 15 minutes and add seafood near the end to prevent overcooking.
3. Spicy Chorizo Twist: Add sliced Spanish chorizo with the onions for a smoky, meaty kick that infuses the sauce with extra depth.
4. Creamy Basquaise: Stir in a splash of heavy cream or coconut milk at the end for a silky texture and richer sauce.
5. Basquaise Pasta: Toss the finished sauce (without the chicken bones) with penne or linguine for a rustic Mediterranean-style pasta night.

Frequently Asked Questions

Q1: Can I use boneless chicken?
Yes! Boneless thighs or breasts work just fine. Reduce the simmering time to about 25–30 minutes, since boneless cuts cook faster. However, bone-in chicken adds more flavor and keeps the meat juicy.

Q2: Is this dish spicy?
Traditionally, Chicken Basquaise is mildly spiced, relying more on smoked paprika for warmth than heat. If you’re sensitive to spice, skip the cayenne. If you like it hot, double it or toss in a diced chili pepper.

Q3: Can I make this in a slow cooker?
Absolutely. Brown the chicken and sauté the aromatics first on the stovetop, then transfer everything to the slow cooker. Cook on low for 6–7 hours or on high for 3–4. You’ll still get that deep, slow-cooked flavor with minimal effort.

Q4: What wine pairs best with Chicken Basquaise?
A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir pairs beautifully. Their acidity complements the peppers and tomato base without overpowering the dish’s richness.

Q5: How do I prevent the sauce from becoming too watery?
If your sauce looks thin, simply remove the lid during the last 10–15 minutes of simmering. The liquid will reduce naturally. You can also add a teaspoon of tomato paste early on to help thicken and concentrate the flavor.

Summary

Chicken Basquaise is rustic French comfort food at its best—smoky, savory, and full of soul. Whether you serve it for a cozy family dinner or a weekend feast, it’s a showstopper that brings warmth and color to your table every time.

Chicken Basquaise: A Fiery French Chicken Stew with Soul

Recipe by Joseph Hudson

Servings

4

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

300

kcal

Ingredients

• 2 ½ lbs bone-in, skin-on chicken thighs

• 2 tbsp olive oil

• 1 large yellow onion, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 3 cloves garlic, minced

• 1 ½ cups crushed tomatoes

• ½ cup dry white wine

• ½ cup chicken broth

• 2 tsp smoked paprika

• ½ tsp cayenne pepper (optional)

• 1 tsp salt

• ½ tsp black pepper

• 2 sprigs fresh thyme

• 1 bay leaf

• 2 tbsp chopped parsley

Directions

• Brown chicken in olive oil for 6–8 minutes per side; remove.
• Sauté onion, peppers, and garlic until softened.
• Add wine, tomatoes, broth, paprika, cayenne, thyme, and bay leaf. Simmer.
• Return chicken, cover, and cook on low for 40 minutes.
• Uncover and simmer another 10–15 minutes to thicken.
• Discard herbs, garnish with parsley, and serve hot.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.